Apparatus for peeling fruit and vegetables



Feb. 12, 1957 I R. w. KIL BURN ETAL 2,781,070

I APPARATUS FOR FEELING FRUIT AND VEGETABLES Filed Jan. 17, 1952 INVENTORS R'oaER'r w. KILB URN FRANK o. HIGKEY ATTORNEY sswe Paw n S t APPARATUS FOR'PEELING ANo VEGETABLES:

Robert w. Kiibn'r'n, Lake r Fi a., and F rm-a D. Hickey; Mountain View, cane, 'assiguors to Food Machinery and Chemical Corporationgfsaninse (Califa corporationofDelaWare- Application January 17, 1952, Serial No. 266,882

7 Claims. (Ci. 145 -47) The. present invention'relates; to a method of and apparatusjifor peeling-fruit or vegetables.

in: the art of lye peeling-fruit or vegetables it has heretofore been the practice to-irnmerse the products to be treated ina hotcaustic solution of low concentration or tOflQOdT or spraythe same therewith; However; this method requires a heat application'to the skin' of the fruit and vegetables for a considerable length of time so that a deep heat penetration into the products and; therefore,- a partial cooking thereof is elfectedn This partial cooking of the treated products-in the 'lye" bath orspray causes changes in the-tissues underlying the skin which for certain products make lye pe'elingundesirable and in other products-make subsequent handling of rthe commodities difi'i'cult due to softening of the tissues-under the. skin. Further-more, the-excess alkali present during peeling of the fruit in the caustic-.bath or spray neutralizes the acids of the fruit and may pro"- duce an alkaline layer of tissue'causing discoloration-and changes; in flavor of the treated commodities; This softening of the tissues causes'in some product-s'considerable loss of weight of the finished product due to sloughingoffof the cooked portions thereof during washing to remove excess alkali and other-handling and subsequent treatment of the peeled vegetables and fruiti- To-reduce the thermal damage inflicted updn theproducts, peeling, with concentrated-caustic solutions of high temperatures at atmospheric pressure has been' -s'ug gested. However, the results obtained thereby are not satisfactory and the hazard of handlingstrongcausticsolutions at high temperatures is great; It has bee'n found that, although. the immersion time of theproductsmay be greatly reducedwhen strong'caustic solutions at high temperatures, i. e., from about 220 F. to 320 F., are employed, the disintegratingv action of the causticsolutions. at such hightemperatures is increasedto such an extent that-a quick disintegration of the skinand, due to the excessive amount of solution present; a;deep

penetratioriof thelyeinto the tissues of the products" andadisintegration of the'penetrated'tissuesis produced-o This is primarily due to the fact that upon immersion of the products'into, or flooding or spraying them with, a caustic solution of high concentration and temperature the skin of the treated commodity is crackedgruptured} destroyed, or sloughed ofi irregularly so that thestrong lye solution, instead of being confined toaction upon the skin, is brought into. contact with the flesh-of the fruit. orvegetables and immediately attacks the tissues under the skin to a considerable depth-. 1

Furthermore, certain fruit and vegetables arediscolored in the strong disintegrating bath, their flavor is changed, and it is difiicult to remove the undesirable odor imparted by the solution to the same. Careful and prolonged washing is necessary to' remove the lye from the product prior to further treatment and preservation thereof The corrosion of the equipment under the action. ofthe strong lye solutions of high temperatures is ex- 2,781,0'70 Patented Feb, 12,1957

ice

massive and extreme care in carrying out th'eup'e'eling process is necessary to prevent injury to the attendants by' the hot solution and fumes thereof.

Since the disintegration of the skin of the treated commoditiesv takes place in the lye 'b'ath',the same is rapidly polluted with portions of the skin and cell tissues of the vegetables or fruit 50' that frequent re; placement of the caustic bath is necessary; Furthermore, to maintain the caustic solution at" the desired temperature and to prevent further concentration thereof due'to evaporation, frequent'replenishment of; the solution with fresh water is necessaryto maintainath'e 'de sired'strength; This replenishment of the solution with fresh; water is difiicult since the water, upon addition to the hot caustic solution of temperatures from about 220 F.;to.,320 F., tends to.flash' into steam; upon contact with the hot cau'sticbath and causes boiling due to dilution thereof.

In the; method of thepresent invention, the action of a caustic: solution and steam have'been combined so as to utilize the fast disintegratingaction of the caustic solution: at high temperatures without producing the disadvantageous results and conditionsheret'ofore eitplained. I

Itis, therefore," one object of the present'i nvention to provide ameth'od of 'peeling'fruit or vegetables by com bining the action of a disintegratingsolution with 'a thermal treatment in such amanner as to 'effe'ctdisintegration and removal ofithe skin of the treated productswithout causing undesirable th'e'rmal 'da'rhag'e"to,-or effecting other undesirable changes of, the tissues-ofthe' commodities underiyingthe" skin thereof. a

Another object is to provide a method of'peelingfruit or vegetables with. caustic solutions of low orhigh concentrations at high temperatures Without effecting 'appreciable penetration of the caustic or heat into the tissues of the commodities or softening, disintegrating, or partial cooking thereof.

Another object is to provide a method of peeling huit or vegetables, by the combined action ofa disintegrating solution and steam.

Another object is to provide a method of peeling fruit or 'vegetablesby application of steam'to the skin thereof in the presence' of a disintegrating solution rendered highly effective by thehe'at' imparted thereto upon thermal action or the" steam on the skin of'the vegetables or fruit. I

Anothergobject is to iprovide-a method of'peeling fruit or'vegetables by applying a disintegration solution of low temperature to the skin of the productst-ojbe-"tre ated and efiecting a breakdown of the" skin by sudden a'pplL cation of steam thereto to'substantially inst'antan'e'ousI'y induce a'thermal and: chemical disintegratioh 'of-the skin' ofthe vegetables or fruit. Y e

Another object is to provide a method of peeling-fruit or'vegetables by coating the samewith a caustic solution of desiredconc'entratiou under conditions which" will not cause undesirable: thermal damage to Mother undesirabie -chan'ges of the tissue underlying the' skin of thefruitand subsequently subjecting the" coated products to steam at or, above atmospheric pressure to rapidly heat 'the'caustic coating to efiect'disinte'gratioh and loose'n ingof? the skin by the combined action of the caustic modities'.

Another object is to provide a method ofapeeling;

or vegetables 7 by coating them 1 .With a caustic solution, subjecting the coating products: to steam. at: oraabove atmospheric-pressure and controlling-rthe'amount of-caustic in the coating by varying the concentration or thickness L2 thereof to increase or decrease the efiect of the solution upon the skin of the vegetables or fruit.

Another object is to provide a method of peeling vegetables and fruit by subjecting the commodities to a combined chemical and thermal action in a pressure chamber to loosen the skin thereof and to free the skins from the commodities upon sudden discharge thereof into the atmosphere. V

Another object is to provide an apparatus for coating fruit or vegetables with an aqueous caustic solution, subjecting the coated products to steam to effect a combined lye and steam peeling thereof and for subsequently cooling and washing the peeled products.

Another object is to provide a simple apparatus for coating, peeling, cooling, and washing vegetables or fruit in a continuous operation. 7

,Further objects and advantages of the present invention will become. apparent from the following description thereof. w

In general, the process of the present invention comprises coating the skin of the fruit orvegetables to be treated with a caustic substance and thereupon subjecting the coated products suddenly to steam to effect a rapid heating. of the caustic coating and a substantially instantaneous chemical action thereof upon the skin of a the commodities to thereby disintegrate the same or to loosen the same from the underlying tissues of the vegetables or fruit.

In accordance with the methodof the present invention the fruit or vegetables to be treated are first coated with an aqueous solution containing from 3% to 50% of a caustic substance such as sodium or potassium hydroxide either by dipping the products in the solution, by flooding the products therewith, or by spraying the caustic solution thereon. The preferred concentration of this caustic bath or spray varies for different fruit and vegetables depending upon the character of the skin thereof, as will be more specifically explained later on. The purpose of this caustic bath is to evenly and uniformly apply a caustic coating to the skin of the products without causing undesirable changes in, chemical action upon, or thermal damage to, the tissues underlying the slc'n of the commodities. To prevent such undesirable chemical or thermal action of the caustic bath on these tissues the solution is either maintained at a sutficiently low temperature, or, if a hot caustic solution is employed, the time of exposure of the commodities is held sufficiently short. Although it is desirable to maintain the temperature of the caustic bath as low as possible, i. e., from about 32 F. to about 120 F., preferably below 100 F., the method of the present invention may be efiiciently practiced by using a hot caustic solution as high as 212 F. provided that the time of exposure of the products thereto is of very brief duration so as not to completely penetrate the skin thereof. For some products having a waxy skin a hot caustic solution may be desirable because a hot caustic solution emulsifies the wax of the skin and thereby prepares the skin for subsequent eificient chemical action thereon.

The time required for coating of the products in the caustic solution may be very brief, in fact for most fruit and vegetables an instantaneous dip is suflicient as long as a thorough coating of the entire skin surface with a film of the caustic solution is obtained. It is important, however, that a complete coating of the entire skin surface is obtained and an even and uniform coating is desirable. For some products which resist wetting somewhat longer exposure times to the solution may be desirable.

, To obtain a complete, even, and uniform coating of the skin of the commodities to be treated, wetting agents which remain etfective in the caustic solution, such as sodium salt ofa higher secondary alkyl'sulfate known as TergitolNo. 4 in the trade, may be employed.

Since the extent of the disintegrating action of the causticsolution upon the skin of the products. upon appli cation of steam thereto is dependent upon the atnount'of caustic substance in the coating, the necessary amount of caustic for satisfactory peeling of the various vegetables and fruit has to be supplied by the coating. This may be done either by increasing or reducing the concentration of the caustic bath or by increasing or reducing the thickness of the coating. For increasing the thickness of the caustic coating, thickening agents, such as gelatinized starch or gum karaya, may be added to the caustic solution in such amounts as will produce the desired thickness of the coating which supplies the correct amount of canstic necessary for satisfactory peeling of the particular vegetable or fruit to be treated after the product has been dipped in, flooded, or sprayed with the solution, and has been subsequently drained.

After the desired coating has been applied to the skin of the products to be treated, the coated commodities are suddenly exposed to steam at atmospheric pressure or alternatively to steam at a higher temperature and pressure. Depending upon the character of the skin and the concentration of the caustic coating, steam above atmospheric pressure may be desirable and, steam pressures up to 120 lbs. per sq. in. with corresponding temperatures up to 350 F. are in some instances employed. The time of exposure of the coated products to the thermal action of the steam varies from about 3 to 40 seconds, depending upon the character of theskin of theproducts treated, the concentration of the caustic solution, and the steam temperature employed.

The sudden application of the steam to the coated products efiects a substantially instantaneous heating of the coating to about 212 F. to 350 F., depending upon the steam pressure employed, whereby the chemical action, i. e., the disintegrating action of the caustic solu tion upon the skin, is suddenly increased to such an extent that the skin is quickly disintegrated and loosened from the underlying tissue of the vegetables or fruit.

Furthermore, clue to the preferable use of a cool caustic bath, the elimination of excessive amounts of caustic during the disintegration step, and the spending of the caustic in the coating by chemical reaction, as well as dilution of any remaining caustic by steam condensation on the comparatively cool surface of the products at the time of their exposure to the steam, the employee hazard, above referred to, is materially reduced and excessive corrosive effects upon the equipment are avoided.

If the commodities have been treated with steam above atmospheric pressure, as above mentioned, a subsequent pressure reduction step may be employed. The steam pressure is suddenly reduced to atmospheric or sub-atmospheric pressure, whereby a further loosening of any not disintegrated and still adhering skin portions and removal thereof is obtained due to the sudden expansion-of-steani pockets under the skin of the treated commodities.

. Finally the treated products are subjected to' water sprays and a water bath to remove all loosened or partially disintegrated skin particles therefrom, to cool the finished products, and to remove remaining caustic solution there- 1 from.

For carrying out the method of the present invention any appropriate apparatus may be used, such as, for

instance, diagrammatically illustrated in the accompany ing drawing in which:

Fig. 1 is a diagrammatic illustration of a portion of an or cast iron provided with an inner porcelain lining. Dis-; posed at one end of the tank 1 is a conveyor 2 for delivering the fruit or vegetables to be treated to the tank 1 and depositing them into the same. Extending into,

eally effective so that it immediately attacks the skinof "since itsaction is rapidly subdued as the coating is spent 'upon chemical reaction with the natural acids, etc. of

the treated vegetables or fruit'and is diluted by condensation of steam on the cool surface of the commodities.

Therefore, although, at the moment'the-coate'd commodities are subjected to the thermal action of the steam under pressure a highly efiicient and rapid loosening and disintegration of the skin of the products is obtained, the

chemical action of the caustic is quickly reduced so that 'no'undesirable damage of the tissues underlying the skin,

which are now completely or partially exposed, is obtained although some'slight chemical action is maintained which is desirable to further loosen'the skin from the tissues underlying the same. The time of exposure of the commodities to the thermal action of the steam in the retort 21 is very brief and, therefore, a retort of short length is preferred, however, the time of exposure may be varied as desired by changing the speed of operation of the conveyor screw 31 and valves 22 and 23 accordingly. Consequently, the commodities subjected to the steam are rapidly conveyed from the inlet valve 22 to the discharge valve 23 which suddenly discharges the same from the pressure in the retort 21 to atmospheric pressure.

This rapid drop in pressure, accompanied by the burst and turbulence of the discharging steam, as well as the rapid expansion of steam pockets which form under the loosened skin, or the flashing into steam of liquid pockets which have formed under the skin, blows or sloughs the loosened skin from the products.

If desired, instead of suddenly discharging the steam of the discharge valve pockets into the atmosphere, cold water may be injected through a conduit 55 into the pockets 25 of the discharge valve 23 before their registration with the discharge opening 27 to effect a rapid. i

condensation of the steam and, consequently, a sudden pressure drop in the pockets 27. This sudden drop in pressure effects blowing or sloughing off of the loosened skin of the treated product in substantially the same manner as above described. Furthermore, by injecting sufficient amounts of cold water into the discharge valve pockets 25 even sub-atmospheric pressures and, therefore, a greater pressure drop can be obtained.

The discharging peeler commodities drop into the cool water bath in the tank 38 and are subjected to the cool water sprays emanating from the nozzles 41 and orifices of the conduit 42 whereby an effective cooling and washing of the peeled products is obtained so'that diluted caustic solution still adhering to same is quickly removed and all thermal action upon the fruit is immedifrom the nozzles 41 and orifices 42 also effect condensation of the steam discharging from the discharge valve '23and function to wash off any loose skin portions stick ing to the products. The water jets discharged from the nozzles 41 also advance the peeled products toward the conveyor 43 which removes them from the cooling bath While the products are subjected to the water sprays from the system 45 which wash skin portion removed from the cooling bath by conveyor 43 down between .the spaced rolls thereof. onto the drip pan 46 and into the overflow'39. Likewise, the peelings floating in the cooling bath in tank 38 are directed toward and discharged into the overflow 39 under the action of. the water jets from the nozzles 41.

As previouslyrindicated, the method of the present invention may also be carried out by the utilization of steam at atmospheric pressure. Such treatment is of course more economical and may be preferable in the treatment of certain vegetables and fruit.

The .treatment of caustic coated fruit and vegetables with steam, at atmospheric pressure is carried out witha modified apparatus, diagrammatically illustrated in Fig. 3, comprising a steam chest 5 which is substituted for the steam peeler 4, shown in Figs. 1 and 2. The steam chest 5 comprises a hood 60, the open bottom of which is disposed above a conveyor 61 adapted to receive the coated commodities discharged from the buckets 6 of the conveyor 3, pass them beneath the hood and subsequently discharge the steam-treated commodities into a cooling tank 38', corresponding to the tank 38, shown in Fig. 2. Steam is constantly supplied to the'interior of the hood 60 from the perforated end of a steam inlet pipe 62 which extends through and slightly below the ceiling or roof of the hood. A drip pan 63 is provided beneath the upper stretch of the conveyor 61 to receive condensed steam, and curtains may be installed at the conveyor entrance and exit ends of the hood to substantially confine the steam to the interior of the steam chest 5.

Fruit or vegetables discharged from the buckets 6 roll down an inclined chute 65 onto the rear receiving end of the conveyor'61 which is of perforated construction so as not to impede the passage of steam therethrough. The conveyor. 61 may consist of an endless woven wire belt which passes over. supporting pulleys 66 at its extreme ends. At a point intermediate the ends and beneath the hood, the upper stretch of the conveyor 61 passes in a reverse 8 curve about vertically spaced idler pulleys 67 so that the forward discharge portion of the upper stretch of the conveyor is spaced downwardly from the rear receiving portion thereof. By such an arrangement of the conveyor, the fruit or vegetables carried thereon are, subsequent to a portion of their traverse through the steam chest 5 suddenly dropped to a lower level which causes the partially disintegrated skins of the commodities to crack or rupture. In this manner, the peeling process is somewhat expedited.

As the steam treated fruit or vegetables emerge from the steam chest 5, they tumble from the end of the belt conveyor 61 into the cooling tank 38' and are washed by sprays emanating from horizontal and vertical nozzles 41 and 42 in the manner hereinabove mentioned in the description of the embodiment of our method employing super-atmospheric steam. The washed product is subsequently removed from the cooling tank 38' in a manner as previously described.

The strength of the caustic solution in the tank 1 is dependent upon various factors, i. e., the type and variety of the products to be treated, the chemical and physical characteristics of the skin thereof and upon the steam temperature (pressure) employed. It is important, however, that the temperature of the caustic bath and the time of exposure of the commodities thereto are maintained within such limits as to effect no undesirable thermal or chemical action of the caustic solution upon the commodities undergoing treatment prior to their exposure to the action of the steam in the retort 21 or in the steam chest 5.

For certain vegetables or fruit no wetting agent in the caustic solution is necessary, but commodities with a waxy skin require the use of the same to effect a thorough covering of the skin by the caustic solution.

Since the caustic in the coating of the products is spent during its action upon the skin of the commodities in the retort 21 or steam chest 5, the extent of the peeling action, i. e., disintegration and loosening of the skin by the steam action depends upon the amount. of caustic present in thecoating applied to the products in the tank 1. Consequently, to obtain thedesired peeling action for the particular kind of fruit or vegetables under- 9 V going -treatment it; is necessary to vregulatetheggngg'ouuft1 of causticof the coatingaccordingly.

An increase in the-amduntofcausticin" the coating; may be obtained by increasing the' strength of themaustic; solution --or--by=applyinga thicker layer? of caustic coat ing tothe skins-of theproducts Theapplication; of a thicker 'ofcaustic solution-isobtained-by adding .a thickening-agent such as "gelatinized-starchor gum kara'ya iu-such'quantities to the caustic bathas necessary to oh= tairr the desiredthickness of" coatingwhich supplies the, necessaryamount of-caust-ic needed during the peeling action in the-retort 21.

The steam pressureand temperature, as welljas thetime' ofexposure ofthe coated product to the terminal action of the steam; should besuch-th'at no undesirable thermal damage is-inflicted upon the commodities undergoing treatment. Furthermore, sin'ce the peeling action is due I to a combined --chemi'cal-- 'andtherma-l treatment -of the commodities-therein;- the-steam pressureand thermal treatment-period= of the--products-is also-dependent upon theconcentration ot thezcaustic -solut-ion-=-in- ;the"t-anki- Forzpurposes of; illustration specific examples for peel: ing tomatoes and clingstone peaches in accordance with; the: teachings of the-method ofthe-present-invent-ion are givemherein. a

In; peeling.tomatoes, withthe use creeper-atmospheric; steam 'the same are dipped fora brief-period,- i.- e., 1 to seconds ina caustics solution insthetank l of theiollowing composition;

100 o vw m .hys px d t me11 1.5 lbs. of cornstarchlbs-0f a ev t saas tsushs sqd um rsalt ate hi her;-

In preparing the solution, the cornstarch i's first mixed with the water and, under continuous stirri ng, lbs. ofthe-sodiumrhydroxyde are added and the starch is allowed to'gelatini ze- Thereupomfirst the remainderpf the scdium yd x n a h ft r t n a entpare. added; The heat Of'SQhlfiOll of ;the'.sodiu m ;hydro gyde will cause this mixture to become'quite. Warm andthe j same should, therefore, be allowed to cool before jthe wetting-agent is-added: The'solutionis' then mixedjwell" to'assure uniformity thereof. In order to eliminatejhe cooling timebeiore the additionoftheWetting agent, 100: lbs. of; ice may be substituted for'-1O O 1b s:of Water.

This solution is maintained at a temperaturefrom'about 32F. to'about- 120F:, preferably at room temperature below 80 F; The tomatoesaregdippedin thisjs'olution and are allowed to drain;-for a' few seconds. Thereupon', the-coated tomatoes are'snbjected' to steannof '56 lbsi pressureper sq. in in the retort 2ij-forg8 secondsand are then discharged into the atmosphere, i. e., itank 38;"so;that an instantaneous drop from'50'lbsrpressure to atmospheric pressure is obtained. Upon dischargeof the tomatoes into the 'tankSS. they-are immediately-cooledby -the cool water bath in this tank and are subsequently-sprayed With water for the purposes as specifically explained in the above. 1

Likewise, satisfactorynesultsWereobtained bybriefly dippingithe tomatoes in-a caustic solutiomof the 'fo'llowing composition;

200 lbs. water S- f: evening mw whs Qd a tspcii higher l l 'k iw a Te ol-N This s lution was-maintained at a temperature; from about 32f; Feto about-120 f; preferably at room terns perature-, and the coated tornatoes J were subjected .to steam; of; tfi lbs. pressure'per"sq.;in,' ifolf 116 secondsialn'd weresubsequentlycooled and-washed, as above described.

In peeling clingstone peaches in accordance with the To. hi-af 'qa u iq. ol tion Oicthe; follbwined" tion'z.

zoilbss sediunrhydroxyde 180 lbs; water This solution is-maintained ata temperature of-about? 32 'FsIO abOU'I 12.) preferably at room temperature-- and thezpeache's aredippeddn-to the sameior-about'l tes seconds and subsequently draitied? The 'ceated pea'ches are-then subiected e-ithler -twsteam of 40- lbs'. pressure peruse-gin for: 6 seconds;- ortosteamof 27 lbs-.per-sqzin. for -10%. seconds; the retort Zl; There'upon, the peachcs aredischarged intethe atmosphere;-and "are cooled-and sprayed: wit-li -water, as: I previously adescribed herein if desired, clingstonepeaches may becoate'd witha hot- 10%? caustic solution of. about 5180 F5," however, to pre-- vent-aundesi-r ableichanges ofi the tissues below the" the hot coating must he applied-Fin :avery brief-'period by'dippiug thepeachesiin the hot caustic solution orby fioodingcor spraying rthe same therewith-for not more;

thanaLzlsecondni .Thereupom: thetpeaches are subjected to steanrofflfi;1bs;;.pressnre:per sq. in. fore seconds, onto steam tofil?dbs upressuresper squirt; on 10 seconds and arezthendischarged-into:the:atmosphere. andcoolediand I washed,-. aslexplainedstin therahovea.

lnpeelingitomatoessbyjthearse.ofasteam:at atmospheric--- pressureethe, tomateessare.:dippedefor a.-.periodof 10 secondsin .iarcaustiebathzhavingz'a concentration of .18%i sodium hydro-xydeand ';3%.-Tezgitoh.(l8 ata temperatureof; 209 and; the:.coaied-.:tornatoes; are: subsequently ex.- posed'jogatmqsphenic; steam-ionra: period;ofi'zlflrseconds. By;v driving the oonveyorsgta andrst aha-predetermined;

W66; 8-. timerimfirlraiofztw, seconds betweenwtheexit of: surname-cin matic,caustic bathiin tank-"hand; .their l fi t nfi ri lto the: Qemrchest Smayhe. provided to.insure,=. fi l sifica oni fithe-waxyycoatingon the fruit and c litatefiubs ousnt action-ofithecaustic uponsappiica-e.

aria e an mqdificationnvhile still employ.-

jthe nsinciplesapf.curt-invention: It -is .t be nde stood,;,there ore than the-,scope. of the. invention 7 should be .1im ited. n1y by the scopefand proper interpretation-of theclaims appended ;heretoa,-.

0 undet splfissure in ,said chamber means associated with" .Having -thusdescribed;ouninvention, what We claim as i new and; desire zto prote ct, byletters Pa-tent .is:

1. Anlapparatus. fonpeeling fruit. or.-vegetab les comprising.a.,tank adaptedmo zcontain -an aqueous caustic;

solution;atreatingphambfir, meansifor maintaining steam said tank for immersingproducts deposited into thesame in saidsolutionto therebycornpletely coat said products with caust-io,solution,. means for-.conveyingthe coatedv products. .to and-9 7.. introducing .them into said chamber whereby,themoatedproductsare subjected to steam; under pressure in said chamber and the skin of the products is loosened. and: disintegratedunder. the combined action of the .caustic coating and steam thereon,-a cooling tank containinga,cooling,,solution,.;means for discharging-the treatedtproductsirom the chamberv suddenly, into the atmosphere and into thecooling solutionin said cooling t krandm ansintemledia e said. fldis h s nem a the coolingsolutio in thetank for directingjets of water PQ LEhQ iS Q-Iili8iPEQt-IQCCSJ;Q. slough offlthe loosened teachings of the'presentinvention thesame maybe coated skin thereof.

and described: preferredap {method-Jor carrying ,out, the. ention it villqbevfunderstood thatn-bothzare p 2. An apparatus'for peeling fruit or vegetables comprising a tank adapted to contain an aqueous caustic solution, a treating chamber, a means for maintaining steam under pressure in said chamber, means associated with said tank'for immersing products deposited into the same in said solution to thereby completely coat said products with caustic solution, means conveying the coated products to and for introducing them into said chamber whereby the coated products are subjected to steam under pressure in said chamber and the skin of the products is loosened and disintegrated under the com bined action of the caustic coating, and steam thereon, a cooling tank containing a cooling solution, means for discharging the treated products from the chamber into the cooling solution in said cooling tank, means for admitting cold water into said discharging means to produce subatmospheric pressure therein prior to the discharge of the products therefrom, and means for directing jets of water upon the discharging products to slough off the loosened skin thereof.

3. An apparatus for peeling fruit or vegetables comprising a tank adapted to contain an aqueous caustic solution, an enclosed treating chamber mounted in spaced relation to said tank, means connected to said chamber for supplying steam thereto and for maintaining steam under pressure therein, means associated with said tank for immersing products deposited into the same in said solution to thereby completely coat said products with caustic solution, conveyor means extending between said tank and said chamber for transferring the coated products from the tank and introducing them into said chamber whereby the coated products are subjected to steam underpressure in said chamber and the skin of the products is loosened and disintegrated under the combined action of the caustic coating and steam thereon, a cooling tank mounted adjacent saidchamber and containing a'cooling solution exposed to the atmosphere, and means extending between said chamber and said cooling tank for discharging the treated products from the chamber suddenly into the atmosphere and into the cooling solution in said cooling tank.

4. An apparatus for peeling fruit or vegetables comprising a tank adapted to contain an aqueous caustic solution, an enclosed treating chamber mounted in spaced relation to said tank, means connected to said chamber for supplying steam thereto and for maintaining steam under pressure therein, means associated with said tank for immersing products deposited into the same in said solution to thereby completely coat said products with caustic solution, conveyor means extending between said tank and said chamber for conveying the coated products from said tank and introducing them into said chamber whereby the coated products are subjected to steam under pressure in said chamber and theskin of the products is loosened and disintegrated under the combined action of the caustic coating and steam thereon, a cooling tank mounted adjacent said chamber and containing a cooling solution, means extending between said chamber and said cooling tank comprising a plurality of progressively moving sealed chambers for discharging the treated products from the chamber into the cooling solution in said cooling tank, and means connected to said discharging means for admitting cold water into said progressively moving chambers to condense the steam therein and produce subatmospheric pressure therewithin prior tothe discharge of the Products therefrom.

5. Apparatus for peeling fruit or the like, comprising means for coating ,the fruit with a skin-disintegrating material substantially inactive during such coating, an

enclosed treating chamber mounted in spaced relation to said coating means, means connwted to said chamber ing the coated products from said coating-means and introducing the coated products into said chamber whereby the coated products are subjected to steam under pressure in said chamber and'the skin of the products is loosened and disintegrated under the combined action of the steam and the caustic coating activated thereby,

a cooling tank mounted adjacent said chamber and con taining a cooling solution exposed to the atmosphere, means extending between said chamber and said cooling tank for discharging the treated products from the chame ber suddenly into the atmosphere and into the cooling solution in said cooling tank, and means intermediate into said chamber and for maintaining therein steam pressure in excess of atmospheric pressure to activate the skin-disintegrating material whereby the skin of said fruit is loosened and disintegrated under the combined action of said disintegrating material and steam, means adjacent one end of said chamber for discharging treated fruit from said chamber into the atmosphere, means disposed in the path of movement of the fruit as it is dis charged from said chamber for receiving and for suddenlycooling said fruit, and means disposed adjacent said cooling means for directing fluid under pressure against said fruit as said fruit is cooled for sloughing ofi the skin of said fruit loosened within said chamber.

7. Apparatus for peeling fruit or the like comprising means for coating the fruit with a skin-disintegrating material substantially inactive during application, an enclosed treating chamber adjacent said coating means, means for conveying the coated fruit from said coating means and introducing it into said chamber, means connected to said chamber for introducing steam into said chamber to activate said disintegrating material whereby the skin of said fruit is loosened and disintegrated under the combined action of said disintegrating material and steam, means defining a discharge opening in said chamber, means connected to said chamber adjacent said dis charge opening for discharging the treated fruit from said chamber into the atmosphere, means for receiving as said fruit is cooled for sloughing off the skin of said fruit loosened within said chamber.

References Cited in the file of this patent UNITED STATES PATENTS 850,655 Judge Apr. 16, 1907 858,095 Monte June 25, 1907 864,944 Beekhuis Sept. 3, 1907 1,104,175 Dunkley July 21, 1914' 1,237,623 Dunkley Aug. 21, 1917 1,280,879 Shannon Oct. 8, 1918 1,384,379 Bost et al. July 12, 1921 1,394,138 Bost Oct. 18, 1921 1,396,268 Dunkley Nov. 8, 1921 1,448,532 Harding Mar. 13, 1923 1,468,873 Bost et a1 Sept. 25, 1923 1,554,629 Goodwin Sept. 22, 1925 1,655,690 Dunkley Jan. 10, 1928 Steinwand July 23, 1929 (Other references on following page) Mayhew Jan. 24, 1933 Chapman May 23, 1933 Kingsbury July 4, 1933 Ryder Feb. 26, 1935 Wehrli July 13, 1943 Kibler Dec. 25, 1945 Winters Oct. 28, 1947 Wilbur Dec. 19, 1950 14 OTHER REFERENCES Lye Peeling, published by Diamond Alkali Company, Pittsburgh, Pa. in 1944, page 7. 5 Amiocathe starch from wavy com, an article by Schopmeyer in Food Industries, December 1945, pages 106, 107 and 108. 

